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Thursday, March 24, 2011

This is yet another "The Authentic Dish" of Mangalore cuisine.the Name Pathrode came from pathra and vada.pathra means leaf and vada is spicy fritters.The original leaf used in this dish is Colocasia(kessuvina soppu in kannada) leaf.different part of Indian it is known by different name.

This dish requires lot of effort,but the end result is worthwhile.Also it is very healthy as not a single drop of oil is needed in preparing this and its whole and sole leafy veggie.As here in this part of USA i didn't find this leaf yet in stores,so i did its second version of the recipe.

This recipe is my mother-in-laws favourite.back in India when at 7 am morning the leafy vegetable street seller /vendor comes you feel like buying all the fresh leafy vegetable at once.And we used to do that too.Then cleaning that all types of soppu is the main big task.finally cutting it up and preparing the batter comes next.By evening we all are set to prepare the final dish.She used to say that its really a very healthy sort as we are using all the types of leafy veggie here and also she used to use less coconut while preparing the one.
My search for the Colocasia leaf here going on,when i will get that one i will post the famous Pathrode recipe,by then try this Soppina Unde/Dumplings.You can prepare the same as a spicy cake too.My mom makes the same recipe using cabbage which tastes good too.

Here in this recipe if you are not using all types of dal then little more like 1/2 cup coconut has to be used and same way the 2 cups of rice should be used.but as using all sort of dal is Nutritious,so why not use less coconut and instead add dal.Taste wise also not much difference is there with the substitution.

Method:
Clean ,wash and finely chop leafy vegetable. water should be drained completly from the leafs.
Wash and soak raw rice for 3-4 hours.In another bowl wash and soak all the dal together .

Grind soaked dals,cumin seeds,coriander seeds,red chilies,salt,jaggary,hing,tamarind together into smooth paste adding sufficient amount of water.now add the soaked raw rice and grind them coarsely by adding little amount of water needed.finally add coconut and grind it for 2 minutes.the consistency of the batter should be of idli batter.
In actual recipe we use only the raw rice,spices and coconut and grind it into coarse batter.
After the battter is ready add all the cut leafy vegetable in it.In the same manner you can add finely chopped cabbage here instead of leafy vegetable.

Now make medium balls of the mix and put in the greased container which fits in pressure cokker or steamer.steam this for 20-25 minutes till it is cooked properly.keep checking inbetween.

here if you don't want make ball shape ,you can pour it in idli stand too.also one more way of doing it is put the batter in the greased container which fits in the steamer and steam it for 20 minutes.the end product will be like rice spicy cake.

For those who needs little chatpata/oily type they can make dose from the same batter.

About Me

I am a home-maker and love to try out different dishes.I love my family the most.my kids are my life.I dedicate this blog to my parents who tought me whatever i know in my life and to my husband Ashok who encouraged me to start my own blog.Cooking is my hobby which i inherited from my Mom.She is great cook, loves to try new recipes.
My cooking have influence of these people the most they are my mom,my grandma's and my mother in law.but i like to mention some people from whom i learned many recipes and they are, my sister(good cook with spicy touch),my aunts(chikkamma's),my husband's chikki and grandma.In cooking, the secret ingredient is lots of interest,practice and love .So try my recipes and tell me your suggestions.enjoy cooking.

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ABOUT MY BLOG:

Welcome to My kitchen,you all are always welcome any day any time.i am happy to serve you all.

Thanks for following my blog.your suggestions ,comments and encouragements make me to improve and try.

I am not a Great cook but like to try different recipes when ever i come across one.

Throught my life from childhood i came across different types of cuisine.

This Journey of different Cuisine starts here at my kitchen.
Journey of food is like flow of water which never stops.
This blog covers 1-Z vegetarian dishes.

Every country/region has its own tradition reinforced with food.And the best way to learn new culture is to learn their cusine.

I must say i am lucky i got a chance to learn different types cuisine.

My mom lived in different parts of India from her child hood.She was in Tamil nadoo and then they shifted to Place nearMysore.So those region's dishes also she used to prepare when we were small.

My grandpa was a great cook,in his and my mama's(my mom's brother's)retaurant i have tasted great dishes.

Then when we were in Maharashtra for 22 years ,we have great influence of maharastrian dishes.its like my second hometown.

After marraige i got a chance to live in different countries and tasted and try their cuisine.

From japanese cuisine to mexican, italian all sort of continental cuisine,whose names were not even heard before.

Here in USA i met so many people from different parts of India and learned many authentic dishes from their region.

This only helped me to open this blog .

Now this blog and cooking is my new passion.I keep trying new recipes and when it turns perfect then only i post those recipe.All the photos and procedures are my own. I take those photos while preparing those dishes. In all these years and all these different places we have a countless visitors in our kitchen/sweet home and shared sweet memories with friends and families.So friends,take time,be comfertable i promise you there will be something good to eat.I hope you like it